Ingredients
Equipment
Method
- Cover the raw cashews with water and soak for 4–6 hours, refrigerating during the soak. Drain well before blending. Soak and blend the dates separately as needed for the sauce.
- Heat the oven to 425°F (220°C) and line two trays. Spread zucchini ribbons on one and the eggplant, mushrooms, onion and garlic on the other. Distribute the vegetable olive oil, salt, pepper, oregano, fennel and paprika between them. Roast zucchini for about 12 minutes; roast the other vegetables for 28–32 minutes, until tender and browned. Let excess steam escape.
- Combine passata, tomato paste, blended dates, balsamic vinegar, sauce salt and pepper, dried basil and oregano and optional chili flakes in a saucepan. Simmer gently for 25 minutes, stirring occasionally. Stir in the fresh basil near the end; blend briefly only if you prefer a smoother sauce.
- Blend drained cashews, oat milk, nutritional yeast, lemon juice, miso, ricotta salt, garlic powder and nutmeg until smooth. Pause and scrape the blender as needed.
- Crumble the pressed tofu into a bowl. Fold in the chopped spinach, parsley and cashew cream, leaving a little tofu texture.
- Cook the gluten-free lasagna noodles in boiling water as their package directs, stopping just short of full tenderness. Reserve the measured cup of pasta water, then drain and lay the noodles flat on parchment so they do not stick together.
- Reduce the oven to 375°F (190°C). Spread a thin layer of sauce in a 9-by-13-inch baking dish. Layer noodles, ricotta filling, roasted vegetables and sauce, repeating until used. Finish with sauce and optional vegan mozzarella. Spoon a few tablespoons of the reserved pasta water around the edges if needed; reserve the rest rather than flooding the dish.
- Cover with parchment and foil and bake for 35 minutes. The center should be heating through and the edges bubbling.
- Remove the covering and bake for another 15–18 minutes until bubbling throughout and lightly golden on top. Extend gently if the center is not yet hot.
- Let stand for at least 20 minutes before slicing so the layers settle. Garnish with fresh basil and parsley and cut into 8 portions.
Nutrition
Notes
Timing: The planning estimate allows 45 minutes preparation, about 85 minutes combined roasting and baking, four hours minimum cashew soaking and a 20-minute rest. Sauce and noodle cooking can overlap with roasting, and preparation can overlap with soaking; do not rush tenderness or the final rest to fit a clock.
Gluten-free: Verify noodles, plant milk, white miso and optional vegan cheese.
Ricotta: Blend the cashew portion fully smooth before folding into tofu.
Optional cheese: The mozzarella topping is separate from the default nutrition estimate; the lasagna also works without it.
Pasta water: Reserve 1 cup, but add only a few tablespoons around the edges as needed; unused reserved water is not consumed.
Swaps: Almond milk gives a different nut flavor, and finely chopped kale is firmer than spinach. Sunflower seeds can replace cashews with a different flavor and texture.
Make ahead: Chill cooked portions promptly in shallow containers.
Storage: Refrigerate at 40°F (4°C) or below for up to three days, or freeze individual cooled portions. Reheat covered to 165°F (74°C), adding a little water to keep the noodles moist. A brief uncovered finish restores the top.
Larger batches: When increasing the yield, use additional 9-by-13-inch dishes and roast vegetables in uncrowded batches. Keep the layer depth similar and use the bubbling, tenderness and hot-center cues; a larger batch may need more oven time.
